Yield: Makes 4 servings, about 1 ¼ cups each

INGREDIENTS:

• 1 tablespoon toasted sesame oil
• 1 ½ pound fresh asparagus, tough ends trimmed, cut into 1-inch pieces
• 1 pound chicken tenders, cut into bite-size pieces
• 4 scallions, trimmed and cut into 1-inch pieces
• 2 tablespoons minced fresh ginger
• ½ teaspoon garlic
• ½ teaspoon curry
• ½ tablespoon Bragg’s Liquid Amino
• ¼ cup shelled pistachios, coarsely chopped

INSTRUCTIONS:

• Heat oil in a wok or large skillet over high heat.
• Add asparagus: cook, stirring, for 2 minutes.
• Add chicken; cook, stirring, for 4 minutes.
• Stir in scallions, ginger, garlic curry, and Bragg’s; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more.
• Stir in pistachios and serve immediately.

(Note: All recipes should be reviewed to determine if the ingredients are appropriate for your condition.)